ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Anglo-Indian Food

A BRIEF HISTORY OF ANGLO-INDIAN CUISINE

Anglo-Indian Community can be trace back to as early as the 16 th century i.e. to the advent of the Europeans into India . The Portuguese, Dutch, Spanish, French etc. came to India to trade in spices. Towards the later half of the 18 th century, the British made their presence felt with the establishment of the East India Company.Company.

As a result of the inter-mingling and inter-marrying of thevarious European races, a new multi-culturaland multi-racial community evolved over many centuries, which later came to be known as the Anglo-Indian Community. The Anglo-Indians are a unique race of people, who, by combining both European and Indian Cultures have evolved a distinctive culture of their own. They have their own special taste in food, which is a direct reflection of their multi-racial and hybrid heritage. In Anglo-Indian Cuisine the spicy “ Indian Curry” is given as much importance as the bland “ English Roasts”. Anglo-Indian Cuisine has taken the best of both European and Indian Cuisine and altered it by adding or substituting some of the ingredients so that a completely different cuisine was evolved over hundreds of years. The very popular Vindaloo, Beveca and Dodol are legacies of the Portugese, while the Roasts, Bakes, Bacon and Eggs are typically British. Many of the dishes have rhyming alliterative names like Dodol, kalkal, Ding- Ding, Pish-Pash etc. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian Community. The normally bland western cuisine was given a dash of exotic Indian Flavour. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.The Word “GASTRONOMY” means “THE ART OF GOOD EATING” and this is very true of Anglo-Indian cuisine, which is an ART IN ITSELF.

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ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy-to-follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Pilafs, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were very popular in the olden days will take one on an exotic nostalgic journey to Culinary Paradise.

E Book Version

Buy E Book Versions of ANGLO-INDIAN CUISINE- A LEGACY OF FLAVOURS OF THE PAST (Rs.179.00) only and the Revised Version of ANGLO-INDIAN DELICACIES (Rs.127.00) from www.flipkart.com>

Anglo-Indian Delicacies

ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.

THE ANGLO-INDIAN FESTIVE HAMPER

THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES

A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

THE ANGLO-INDIAN SNACK BOX

THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non-vegetarian snacks which includes savouries, sandwiches,wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home

Bridget's Recipes - VEGETARIAN DELICACIES

VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Rice dishes, Baked Dishes and popular Accompaniments. The easy-to-follow directions make cooking these dishes simple, enjoyable and problem-free.

About Me

I hail from Kolar Gold Fields, a small mining town in Karnataka India. I worked in Canara Bank for 23 years then took early retirement a few years ago. I now work as a freelance author and Consultant on food related matters. I've conducted cooking Workshops at the Bangalore Club, Taj Conemara Chennai, The Taj West End Bangalore, Bow barracks Bangalore, etc, besides conducting Cooking Demos and Food festivals at various places.
I've authored 7 Cookery books specializing in Anglo-Indian Cuisine. The recipes in my books are very simple and easy to follow and only easily available ingredients are made use of. Please visit http://anglo-indianfood.blogspot.com http://angloindianfood.wordpress.com
In addition to writing these Recipe Books, I've recently brought out a book on Kolar Gold Fields entitled KOLAR GOLD FIELDS DOWN MEMORY LANE - Paeans to lost glory!!. TO RECALL GLORIOUS CHILDHOOD MEMORIES OF KGF please visit http://memoriesofkgf.blogspot.com

BRIDGET WHITE-KUMAR

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANTBridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine. Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food.